Add all of the tapenade ingredients into the food processor bowl and process for 10 seconds on speed 1.

For the fish

Pat the skin of the cod dry.

Using a sharp knife make three cuts in the skin.

Turn the fish over spread some of the tapenade onto the flesh.

Heat a little oil in a frying pan and heat until very hot.

Add the cod skin side down.

Cook for 2 minutes before transferring to a pre-heated oven for 10 minutes.

Chef's tip: Cutting the skin will help stop the fish from shrinking when being cooked. The thicker the fillet’s width the longer it will take to cook. To test whether the fish is cooked gently press the fillet with your finger and if it doesn’t bounce back up then it is cooked.